Banana Cream Pie
This easy banana cream pie recipe is sweet, creamy, and bursting with banana flavor! Made with real from-scratch banana pudding, homemade whipped cream, and a buttery graham cracker crust!
Ingredients
- 1 homemade graham cracker crust. You can also use a premade graham cracker crust, or use a regular pie crust for this recipe. If you are using a pastry crust though, be sure to prebake it!
For the homemade banana milk
- 5 ripe bananas mashed
- 1/3 cup white sugar
- 2 1/2 tbsp unsalted butter
- 4 cups whole milk or any kind of milk you like!
For the banana pudding
- 3 3/4 cup banana milk(recipe above) if you are a little short on the banana milk, you can use whole milk to make up the difference!
- 1 1/4 cup white sugar
- 1/4 tsp sea salt
- 4 egg yolks
- 4 whole eggs
- 1/3 cup + 1 tbsp cornstarch
- 4 tbsp unsalted butter
- 1-2 tsp banana extract start with 1 tsp when adding to your pudding, taste, and add more if needed
For serving/Homemade whipped cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- banana slices optional, for topping the pie
- graham cracker crumbs optional, for topping the pie
Instructions
- To make the banana milk. Combine all the ingredients in a medium saucepan, and bring to a simmer, stirring often.
- Simmer for 10 minutes or until the sugar is completely dissolved, be sure to keep a close eye on it to avoid scalding the milk. Drain through a metal mesh strainer or a piece of cheesecloth. Be careful to burn yourself, as the milk will be hot. I would recommend draining it in 2-3 batches.
- Discard the banana pieces, and place the milk in the fridge to cool. Allow the banana milk to cool until completely cold or let it cool overnight.
- Prepare your crust in a pie plate of choice and set aside.
- In a mixing bowl, combine the eggs, egg yolks, and cornstarch. Whisk until everything is completely incorporated, and set aside.
- In a large pan over medium heat combine the homemade banana milk, sugar, and salt. Bring the mixture to a slow boil(or to the brink of boiling) stirring often to avoid scalding the milk.
- Once the milk mixture is hot, temper the egg mixture. To do this slowly add about 1/4 cup of the milk to the eggs, whisking constantly, this will bring the eggs up to the same temperature as the milk, and prevent the eggs from cooking.
- Pour the tempered egg yolk mixture into the rest of the milk, and continue to whisk, until it thickens. The pudding should be thick enough to coat the back of a spoon.
- Remove the pan from the heat, and add the butter, whisk until the butter is completely melted. Then add the banana extract and whisk to combine. Taste, and add more extract if needed.
- Pour the hot pudding into your pie pan, place it in the fridge to cool, and set up. Allow the pie to cool for 4-6 hours or overnight.
- In the meantime, prepare your whipped cream. Combine all the whipped cream ingredients in a large bowl and using an electric mixer, beat until it forms stiff peaks.
- Once the pie is cool, spoon the whipped cream on top of the pie and gently spread it out with a rubber spatula. Top with a few sliced bananas and some graham cracker crumbs.
- Cut into 8 pieces, and enjoy!
Notes
Any leftover banana cream pie can be moved to an airtight container, or covered with a piece of plastic wrap, and stored in the fridge for up to 5 days!
If you like you can use premade whipped topping or Cool Whip to top your pie!
I don't like putting a layer of sliced bananas in the pie itself, but you can most definitely add one to your pie if you like!
I like to make this banana cream pie the day before I am planning to serve it. But if you would like to make it the same day, I would recommend making it early in the morning so it has plenty of time to set up before serving!
You can find my super easy homemade graham cracker crust recipe HERE! But you can also feel free to use any kind of pie crust you like for this recipe, some people even make a vanilla wafer crust!
Nutrition
Serving: 1sliceCalories: 675kcalCarbohydrates: 73gProtein: 14gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 265mgSodium: 308mgPotassium: 454mgFiber: 0.5gSugar: 58gVitamin A: 1354IUVitamin C: 0.2mgCalcium: 344mgIron: 1mg
Tried this recipe?Let us know how it was!